ABSTRACTA method for producing a dehydrated, salted fish‐soy product was developed. The best results were obtained when mechanically deboned flounder meat from headed and gutted fish frames (“racks”) was thoroughly mixed with salt (30 of the meat weight), soybean curd (20 of the meat weight) and the mixture was subjected to a pressure of 75 psi to remove juices and form cohesive cakes. The cakes were dried at 50°C for 8 hr to give a final product of 49.8 crude protein, 14.4 moisture, 21.1 salt and 5.3 crude fat. The salt was effectively removed from the product in preparation for consumption by bringing the fish‐soy cake to a boil in three changes of water. Such a product can be made economically with the use of simple equipment and therefore could serve as an inexpensive protein for the developing countries. Further development work and appropriate acceptance trials with a given target population seem d
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